Canadians…Are you tired of turkey already? Try this easy one for something different.
Skillet Italian Sausage and Peppers with Penne
Prep Time: 5 minutes Cook Time: 25 minutes Total Time: 30 minutes
This comforting Italian sausage and pepper penne pasta is cooked in one skillet and comes together in 30 minutes or less for a quick and easy weeknight meal.
- 12 ounces whole-wheat penne pasta
- 1 pound Italian sausage links (1 package)
- 1 small green pepper, sliced
- 1 small red pepper, sliced
- 1 small yellow onion, sliced thin
- ½ cup red wine (merlot or pinot noir)
- 6 ounces tomato paste
- 8 ounces tomato sauce
- 12 ounces water
- ½ teaspoon Italian seasoning
- 1 teaspoon sugar
- ½ teaspoon salt
- Parmesan Cheese for finishing
- In a large pot of salted water, cook pasta until al dente. Reserve starchy cooking water.
- Heat a tablespoon of olive oil in a large skillet over a medium-high heat. Brown sausages on all sides, until almost cooked through, remove and cut into ¼ inch slices. You don’t have to worry about cooking them all the way through, they will finish cooking while the sauce simmers.
- In the same pan drizzle another teaspoon or so of olive oil and sauté the peppers and onions until slightly softened, about five minutes.
- Return sausage back to the pan and deglaze with red wine.
- Add tomato paste, tomato sauce, water, Italian seasoning, sugar and salt. Stir to combine.
- Bring to a boil and then reduce to a simmer. Simmer for ten minutes.
- Add penne to the skillet, toss with sauce. If needed add starchy pasta water to loosen the sauce up.
- Season with salt and pepper and garnish with grated Parmesan cheese.
Tired of turkey yet?
One day I am going to do a cookbook for Costco…LOL. This time we bought a bag of 10 little eggplants there but it was my intent to either grill them or make eggplant Parmesan. I chose the latter. This is a perfect dish for your vegan friends as long as they still do cheeses.
Pinterest to the rescue again. Thanks to Like Mother Like Daughter for this recipe with some changes.
Eggplant Parmesan (LMLDFood@gmail.com)
• 1-2 large eggplant or 5 small ones
• 2-3 eggs, whipped
• ½ cup Italian bread crumbs
• ⅛ cup Parmesan cheese
• ½ TBS oregano
• ½ TBS basil
• 3-4 cups tomato sauce (or 1 can of chopped tomatoes and 1/2 cup salsa)
• 4-8 oz. mozzarella cheese, shredded (I used all Parmesan)
• 8-16 oz. cooked pasta noodles optional
1. Preheat oven to 425 degrees.
2. Peel eggplant skin off. Cut into slices, about ½ inch thick.
3. Dip eggplant slices into egg and then breadcrumbs. Cover evenly.
4. Place on a sprayed baking sheet in one layer.
5. Cook for 8-10 minutes and then flip. Cook 8-10 minutes on second side.
6. Pour about half of your sauce into a baking pan.
7. Lay eggplant in sauce. Top with cheese. Cover with additional sauce. (Do 2 layers of egg plant if necessary)
8. Cover with foil and cook for 20 to 30 minutes.
9. Remove foil and cook for another 5 minutes.
10. Serve eggplant on top of prepared pasta.
11. Top with additional Parmesan or mozzarella cheese if desired.
We were thinking if you skipped the pasta, you could easily serve this with some nice pork chops for your carnivore friends!
HAPPY NEW YEAR! PROSPERO ANO NUEVO!
Sunday at noon we usually head off to the symphony. Before we go I like to get a head start on dinner! Et voila…slow cooker….. This recipe was served by our friend, Kitti, and with or without the chorizo it was great. Serve with your preference of rice or maybe with quinoa. I think it wold also make an awesome spaghetti sauce!
SLOW COOKER EGGPLANT WITH CHORIZO AND TOMATOES
- 2 large onions chopped
- 1 eggplant sliced
- 3 carrots chopped
- 1 can tomato paste
- 1 can of tomato sauce6 to 8 cut up Roma tomatoes
- lots of garlic
- 1 chopped red pepper
- browned chorizo or sausage pieces (omit if you want a vegan dish)
- fresh baby arugula ( a handful)
Brown the chorizo in olive oil . Remove and place on a paper towel.
Add onion, garlic, and eggplant to frypan. Cook, stirring often (about 5 minutes).
Stir in the tomatoes, sauce and paste. Cook 5 minutes more.
Add seasonings: cumin- salt-pepper- OPTIONAL cayenne pepper.
Place all ingredients into the slow cooker, stirring well. Top with a handful of the arugula.
Cover and cook on high for two hours or less.
Just before serving add more arugula to the individual dishes.